Bread-Crumb Dumplings

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Preparation info

  • About


    large dumplings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 loaf of good-quality sliced white bread
  • ΒΌ cup water
  • 6 to 8 eggs, beaten
  • Salt
  • Β½ cup finely chopped parsley
  • Β½ cup finely chopped onion
  • Β½ teaspoon grated nutmeg


  1. Trim the crusts from the bread. Use the white part to make bread crumbs. To make the crumbs, tear up and blend a few slices at a time in an electric blender. Or grate them on a hand grater or rub them through a sieve.

  2. Sprinkle enough of the water over the crumbs, tossing with a two-pronged fork, barely to moisten. Add the eggs, tossing lightly with the fork. When well blended, add salt to taste and the remaining ingredients.

  3. Drop by tablespoons atop bubbling stew or boiling stock. Cover the pan and steam for about thirty minutes. The dumplings should puff up and be very light.

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